It’s been and is a busy week for me. To many things both at work and home. But a quick drop to share the recipe of the chocolate cherry cake I baked last weekend and 3/4 of the cake got gobbled the same day by the hubby and daughter. With the Man being a complete chocolate lover and the little one, call her a cherry-berry girl.
Its tough to make anything of the berries with my little one around as loves them fresh and never leaves me in peace till I give a big share (then with hardly anything left for the recipe I decide to do it another day. In many cases that never happens!!). So the last weekend she had a play-date with her friends and daddy decided to go along. And that I had a whole day all to myself. Spent couple of hours at the library and then got back and baked the cake by the time the little one got back home. She was happy she had some fresh cherries and more happy to find them in her favorite cake too.
Over to the recipe , this is egg less moist cake with the cherries to bite into. It also doesn’t use butter, instead its Vegetable oil.
You need –
Chocolate Cherry Cake
All-purpose flour – 1 1/2 cups
Caster sugar – 3/4 cup
cocoa powder – 1/3 cup
baking soda – 1 teaspoon
salt – 1/2 teaspoon
vanilla extract – 1 teaspoon
lemon juice – 2 teaspoons
vegetable oil – 1/3 cup
water – 1 cup
Cherries- pitted and halved, 2 cups
How to –
Preheat oven to 180C. Grease a 8-inch round cake pan.
In a mixing bowl, sift together the flour,cocoa, baking soda and salt. Add sugar and mix.
Add the vanilla extract, Lemon juice, oil, and water. Using a spatula, mix the batter until smooth. Stir in the cherries.
Pour batter into the prepared pan and bake for 40 -45 minutes, or until a toothpick inserted into the center comes out clean.
Allow to cool to room temperature.